Chops in fruit jelly


pork 700 grams
butter 1 st. a spoon
gelatin 1 st. a spoon
olives 2 Art. spoons
gherkins 4 Art. spoons
salt to taste
orange juice 700 milliliters


Cooking method:

Meat cut into plates, repelling and fry on both sides.
Soak gelatin in the cold water, then melt in a water bath.

Juice bring almost to a boil, pour uncool gelatin, stir and strain.

Chunks of meat beautifully put on a dish, decorate olives and gherkins, prepared to fill in all the jelly and put in the refrigerator until gelling.

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